HAR §11-15-22. Standard of identity for buttermilk

Buttermilk is a fluid product resulting from the manufacture of butter from milk or cream. It contains not less than 8.25 per cent of milk solids-not-fat. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-23 Standard of identity for cultured milk. Cultured milk shall comply with the requirements of 21 CFR section 131.112. [Eff. AUG 14 1989 ] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321- 11, 328-8) §11-15-24 Standard of identity for cultured lowfat milk. Cultured lowfat milk shall comply with the requirements of 21 CFR section 131.138. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-25 Standard of identity for cultured skim milk. Cultured skim milk shall comply with the requirements of 21 CFR section 131.146. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§32111, 328-8)